Blueberry Cheesecake Cookies Jiffy Mix Food

BLUEBERRY CREAM CHEESE COOKIES

Steps:

• Directions Step 1 Preheat oven to 350°F. Line a baking sheet with parchment paper. Step 2 Cream together brown sugar, cream cheese and margarine or butter. Add eggs. Blend well. Scrape bowl and add remaining ingredients. Mix until blended. Step 3 Drop by teaspoon on baking sheet. Bake 14 - 16 minutes. Cool before removing from baking sheet.

BLUEBERRY CHEESECAKE

Steps:

• Directions Step 1 Preheat oven to 375°F. Step 2 Combine crust ingredients until crumbly. Reserve 1 tablespoon of crumbs. Step 3 Press remaining crumbs into bottom and slightly up sides of ungreased pie pan. Bake 7 - 10 minutes. Cool. Step 4 For filling, beat cream cheese, powdered sugar and lemon extract until smooth. Fold in whipped topping. Set aside. Step 5 Combine preserves and blueberries. Spread over cooled crust. Step 6 Spread cream cheese mixture over blueberry mixture. Sprinkle with reserved crumbs. Chill before serving.

BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

BLUEBERRY CHEESECAKE COOKIES

Steps:

• 1. Cream together; butter, eggs and brown sugar.
• 2. Add cream cheese and mix well
• 3. Add muffin mix.
• 4. Fold in chips. Drop by spoonful onto cookie stone.
• 5. Bake at 325 for 16 minutes. Opt. I added a fresh blueberry to the top of each cookie before baking.

THE BEST BLUEBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
• Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
• Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
• Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
• Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
• Note: Refrigeration time is not included.

BLUEBERRY CHEESECAKE COOKIES RECIPE - (4/5)

Steps:

• Preheat oven to 325°F. Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Add muffin mix to the mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14 to 15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1 to 2 minutes. Transfer to wire rack until completely cooled.

BLUEBERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
• Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and almond extract until well combined. Add in 1/3 of the flour mixture and stir until just combined. Stir in 1/2 of the sour cream. Continue alternating additions of the flour mixture and sour cream, beginning and ending with the flour mixture, stirring until just combined. Do not overmix. Gently fold in blueberries and frozen pieces of cream cheese.
• Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.